Bananas. What a wonderful fruit. So easy to peel and they travel so well. Did you know the average American eats nearly 30 pounds of bananas a year? But, there is this thing I have about bananas. I can not eat a banana that is too ripe. I eat them the moment they go from green to yellow. A single brown spot? Eew. Yuck. Not for me. Usually a bunch of bananas will turn color all on the same day...once they've gone from just barely ripe to ripe I can't eat them. Not a problem. Just wait a few more days and they are perfect to mush up for banana bread.
I guess calling it banana bread is a bit misleading. It's more like a cake. This banana bread cake is so moist and rich, it literally slithers down your throat. Even the batter is delicious...so much so that you won't want to scrape the bowl clean so you have some to lick!
This is my go-to bread cake. It's a recipe that I've had for a long time and over the years its morphed into what's posted below. It's a very flexible recipe so change up the spices or maybe add chocolate chips. If you take out the oats add a little extra flour.
These walnuts I brought back from home...they are from my long-time friend's family ranch in California. They are so fresh and delicious I almost hesitated using them in this recipe because I love eating them plain and dread the day I eat the last one.
BANANA BREAD CAKE
4 ripe bananas
1 1/4 c sugar
6 oz. unsalted butter, melted and cool to room temp.
2 eggs, room temp
1 tsp vanilla extract
1 1/3 c all-purpose flour
1/4 c coconut flake, or shredded coconut
1/2 c rolled oats
1/2 tsp cinnamon
1/2 tsp salt
1 1/2 tsp baking soda
1/2 c chopped walnuts (optional)
METHOD
Mash bananas and mix in with sugar. Slowly add melted butter. When its just combined at eggs one at a time. Add vanilla extract. Combine flour, coconut, oats, cinnamon, salt, and baking soda. Add drys to wet. Mix until just combined. Stir in walnuts. Bake at 350F/180C for about 30 minutes, until it is a deep brown and toothpick comes out clean. This recipe makes about 2 regular size loaves (fill 3/4 of the way high - this batter does not rise too much).
If your interested in my wooden loaf pans check out my pumpkin cake post where there's info on where I got them.
Tips - Remember you can always freeze ripe bananas to make for banana bread cake later. Just peel and freeze. Defrost before using in this recipe.
your banana cake/bread sounds delicious. That wooden loaf pans look so cute too.
Cheers,
Elra
Posted by: elra | Saturday, January 17, 2009 at 04:02 PM
Bananas, one of my favourite fruits. Banana bread (well, it is always cake the way I make it too), well that's just the best way to deal with the over-ripe ones, and for me, it's gotta have walnuts too. I'm jealous of that walnut stash you've got!
Posted by: Daily Spud | Saturday, January 17, 2009 at 06:30 PM
mmm banana bread/cake is so homey.
funny how everyone has their preference on when the perfect time is to eat a banana -- myself, I prefer giraffe bananas. i wait until they are evenly spotted, but no bruises :)
Posted by: Lick My Spoon | Saturday, January 17, 2009 at 08:05 PM
What a simple, delicious bread!
Thanks for sharing.
Posted by: History of Greek Food | Saturday, January 17, 2009 at 09:34 PM
I'm right there with ya when it comes to ripe bananas. I only eat them when they are completely bright yellow and even a bit on the firm side. Brown spots give me the creeps.
I love your bread/cake recipe. The coconut and oats sounds delicious! Love the little pans too!
Posted by: lisa from dandysugar | Sunday, January 18, 2009 at 04:27 AM
Banana bread is delicious and great for using up past their best bananas, I normally leave bananas aside especially to make this!
Posted by: Sam | Sunday, January 18, 2009 at 05:35 PM
That banana bread looks yummy!
You had commented on my blog asking about mail order beignet mix.
Cafe du Monde does ship the mix, you can order direct from them at http://shop.cafedumonde.com/ - that's the best price for them. :)
Posted by: Lori | Sunday, January 18, 2009 at 09:45 PM
Lori - Thanks for the info!
Posted by: Gastroanthropologist | Monday, January 19, 2009 at 08:47 AM
I think my husband and I skew the 30 pounds of bananas a year. We have at least 2 every morning in our smoothies. The recipe looks wonderful and I cannot wait to try.
Posted by: OysterCulture | Monday, January 19, 2009 at 07:58 PM
Oyster - I'm sure I far exceed the 30#'s as well...they are so versatile - don't they give the best consistency to a smoothie?
Posted by: Gastroanthropologist | Monday, January 19, 2009 at 09:15 PM
Now that you've renamed it cake, we have to have it!
Posted by: The Duo Dishes | Tuesday, January 20, 2009 at 12:16 AM
I love your banana bread in panibois!!
Posted by: mycookinghut | Sunday, January 25, 2009 at 03:11 PM
my cooking hut - Yes...I love the panibois molds and they are 100% biodegradable!
Posted by: Gastroanthropologist | Sunday, January 25, 2009 at 04:57 PM
Forgot to ask you where you got your panibois? I have a few left from my photo shooting for a client. I searched high and low but they usually sell in bulk!
Posted by: mycookinghut | Monday, January 26, 2009 at 01:19 PM
my cooking hut - I think you may have to plan a trip to Paris! I got these at cooking supply store, Mora, in Paris and they came in packs of 20, with liners (for 7 Euro). They have all different shapes and sizes. Here is the Mora link - http://www.mora.fr/fr/index.asp - and I think they deliver, but I've had trouble finding the panibois on their website.
Posted by: Gastroanthropologist | Monday, January 26, 2009 at 01:45 PM
Your banana bread looks amazing! I was looking for a good recipe & this is it!
Posted by: Sophie | Friday, February 06, 2009 at 11:25 AM